Chocolate Birds’ Nest

• 7 ounces, weight Milk Chocolate, Good Quality Like Ghirardelli
• 2 Tablespoons Unsalted Butter, Diced
• 3-1/2 ounces, weight Shredded Wheat Cereal (about 4 Biscuits)
• 1/4 cups Unsweetened Coconut
• 36 pieces Small Pastel-colored, Sugar-coated Chocolate Eggs

1. Line a muffin pan with 12 decorative cupcake liners. Place the chocolate and butter in a bowl and microwave on 50% power for 30 seconds. Stir and microwave for additional 10- to 15-second intervals until completely melted and smooth. Do not overheat or it will scorch.
2. Using your fingers, crumble the Shredded Wheat into the melted chocolate and add the shredded coconut. Stir to coat using a spoon or your hands.
3. Divide the mixture into the 12 cupcake liners. Press gently with the back of a spoon and make a small indentation in the center. Tuck three candy eggs into each nest. Allow the nests to rest for 2 hours before serving!
4. (Inspired by a recipe in The Ultimate Cookie Book.)

chocolate, unsalted butter, cereal, ubc, sugar

Taken from tastykitchen.com/recipes/desserts/chocolate-birdse28099-nest/ (may not work)